Quinoa Bowl with Roasted Sweet Potato & Rapini

When I’m home, I like to eat healthy. I’m also usually on deadline for a story and don’t want to spend too much time in the kitchen, which is why I’m a big fan of simple meals that are easy to make with 5 ingredients or less.

This quinoa bowl with roasted sweet potato and rapini came about one night when I threw a bunch of left overs together. Turned out to be so tasty that it’s now a regular weekly thing.

I love it because it’s colorful, the bitterness of the rapini pairs well with the sweet potato, and the quinoa is full of protein. It’s vegetarian and gluten-free too. It’s healthy and easy to make. What’s not to love?

Ingredients

Instructions

First start by dry toasting the quinoa. Place a one quart pot on medium heat and add the dry quinoa (no oil.) The quinoa will start to pop and smell a little like popcorn. Let it toast for 2-3 minutes or until the color starts to turn dark. After toasting, add water and cook according to the package directions.

Heat the olive oil in a large skillet, then add the onions. Once the onions have started to soften a bit, add the rapini and cook until the leaves are bright green and wilted. Remove the onions and rapini from the skillet and set aside in a large bowl. Cover to preserve the heat.

Add the sweet potato chunks to the same skillet and cook until tender and browned on the edges, about 10 minutes.

By this time, your quinoa should be done. Scoop a spoonful of quinoa into a bowl, then layer the sweet potato, onions, and rapini on top. Add salt and pepper to taste.

Did you make this recipe?

About Rachelle Lucas

Rachelle is a writer, spokesperson, and travel videographer. She believes the best way to learn about a destination is through its flavors and collects recipes from her trips to recreate them here on The Travel Bite. As much as Rachelle enjoys traveling and tasting new foods, she also loves to run. She’s completed the New York City Marathon and the Marine Corps Marathon as well as 8 half marathons.